Tzaziki
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½ large cucumber, peeled
½ teaspoon salt
250g Greek-style natural yoghurt
½ teaspoon white pepper
½ teaspoon lemon juice
½ teaspoon crushed garlic
½ teaspoon olive oil
½ teaspoon white vinegar
sprigs of parsley, to serve
Instructions
Dice cucumber, place it in a food processor and add salt. Blend for
approximately 20 seconds.
Pour blended cucumber through a strainer to separate the liquid from
the pulp.
Discard the liquid and place the pulp in a mixing bowl. Add remaining
ingredients and mix with a wooden spoon.
Pour well mixed ingredients onto a decorative serving dish. Dress the
dip with slices of red capsicum and sprigs of parsley. Serve with slices
of freshly baked homemade bread.
How to Make Homemade Pita
Bread
Makes 8 rounds
What You Need
Ingredients
1 cup warm water (not hot or boiling)
2 teaspoons active dry or instant yeast
2 1/2 - 3 cups all-purpose flour
2 teaspoons salt
1-2 teaspoons olive oil (optional)
Instructions
1. Form the Pita Dough: Mix the water and yeast together, and let sit for about
five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the
last half cup for kneading), salt, and olive oil (if using). Stir until a shaggy dough
is formed.
2. Knead the Dough: Sprinkle a little of the extra flour onto your clean work
surface and turn out the dough. Knead the dough for about 5-7 minutes, until
the dough is smooth and elastic. Add more flour as needed to keep the dough
from sticking to your hands or the work surface, but try to be sparing. It's better
to use too little flour than too much. If you get tired, stop and let the dough rest
for a few minutes before finishing kneading.
3. Let the Dough Rise: Clean the bowl you used to mix the dough and film it
with a little olive oil. Set the dough in the bowl and turn it until it's coated with
oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's
doubled in bulk, 1-2 hours.
At this point, you can refrigerate the pita dough until it is needed. You can also
bake one or two pitas at a time, saving the rest of the dough in the fridge. The
dough will keep refrigerated for about a week.
4. Divide the Pitas: Gently deflate the dough and turn it out onto a lightly
floured work surface. Divide the dough into 8 equal pieces and gently flatten
each piece into a thick disk. Sprinkle the pieces with a little more flour and then
cover them with a kitchen towel or plastic wrap wrap until you're ready to bake
them.
5. Shape the Pitas: Using a floured rolling pin, roll one of the pieces into a circle
8-9 inches wide and about a quarter inch thick. Lift and turn the dough
frequently as your oil to make sure the dough isn't sticking to your counter.
Sprinkle with a little extra flour if it’s starting to stick. If the dough starts to
spring back, set it aside to rest for a few minutes, then continue rolling. Repeat
with the other pieces of dough. (Once you get into a rhythm, you can be cooking
one pita while rolling the next one out.)
6. To Bake Pitas in the Oven: While shaping the pitas, heat the oven to 450°. If
you have a baking stone, put it in the oven to heat. If you don't have a baking
stone, place a large baking sheet on the middle rack to heat.
Place the rolled-out pitas directly on the baking stone or baking sheets (as many
as will fit), and bake for about 3 minutes. I've found it easiest to carry the pita
flat on the palm of my hand and then flip it over onto the baking stone. The pita
will start to puff up after a minute or two and is done when it has fully
ballooned. Cover baked pitas with a clean dishtowel while cooking any
remaining pitas.
Kloropita - Filo Pastry with Cheese and
Silverbeet Filling
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filo pastry
25 g butter
1 tablespoon plain flour
½ cup warm milk
250 g feta, grated
250 g ricotta, crumbled
4 silverbeet leaves, stalks removed
2 teaspoon olive oil
½ bunch spring onions, finely chopped
2 tablespoon dill, chopped
¼ cup flat-leaf parsley, chopped
Instructions
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Preheat oven to 200°C.
To make filling, melt butter in a saucepan over medium heat. Add flour
and cook, stirring, for 1 minute or until starting to change colour.
Slowly add milk and cook, stirring, for 2 minutes or until slightly thickened.
Add feta and ricotta and stir to combine.
Blanch silverbeet leaves in a pan of boiling water for 45 seconds or until
wilted, then drain and refresh in iced water. Drain, squeeze to remove
excess water, and chop.
Heat oil in a frying pan over medium heat. Add spring onion, dill and
parsley and cook for 2 minutes or until onion is softened.
Add to cheese mixture with silverbeet and stir to combine. Season with
salt and pepper. Cool.
Leaving a 4 cm border, place one-sixth of the filling along the short edge in
three portions. Fold pastry border over filling and roll up into a log. Roll
pastry into a coil and trim the end. Repeat with remaining filo and filling.
Place each coil side-by-side on a greased oven tray with cut-ends touching.
Bake for 25 minutes or until golden.